recipes_Australia_Issue_130_May_2017

46 recipes+ MAY 2017

500g floury potatoes (such as

Dutch Cream), chopped

¼ cup water

425g can tuna in oil, drained

1 clove garlic, crushed

⅔ cup frozen corn kernels,

thawed

1 green onion, finely chopped

1 teaspoon finely grated

lemon zest

½ cup plain flour

3 eggs, lightly whisked

2½ cups dried packaged

breadcrumbs

Vegetable oil, to shallow-fry

⅓ cup reduced-fat mayonnaise

⅓ cup extra-light sour cream

2 teaspoons finely chopped

chives

3 teaspoons wholegrain

mustard

Lemon wedges, to serve

1 Place potato and the water

in a microwave-safe bowl.

Microwave on High (100%) for

6 minutes or until tender. Stand

for 1 minute. Mash until smooth.

Add the tuna, garlic, corn, onion

and zest. Shape into 8 patties.

2 Dust tuna patties in flour,

shaking off excess. Dip in egg,

then press into breadcrumbs

to coat. Heat oil in a large deep

frying pan over moderately

high heat. Shallow-fry patties, in

batches, for 2 minutes each side

or until golden brown.

3 Whisk mayonnaise, sour

cream, chives and mustard in

a bowl. Serve tuna patties

with mayonnaise mixture

and lemon wedges.

Crispy Tuna Patties

SERVES 4 PREP 15 minutes COOK 15 minutes

NUTRITION 1988kJ; 26g fat (12g sat); 15g protein; 37g carbohydrate;

8g fibre a serve COST $3.45 a serve

TUESDAY WEDNESDAY

1 cup soft fresh breadcrumbs
½ cup freshly grated parmesan
2 teaspoons vegetable or olive
oil, plus 2 teaspoons extra
325g linguine
350g uncooked prawns,
peeled, deveined, tails intact
2 cloves garlic, thinly sliced
1 fresh long red chilli,
thinly sliced
1 tablespoon lemon juice
2 teaspoons finely grated
lemon zest
¼ cup coarsely chopped
flat-leaf parsley

1 Preheat oven to 200ºC/180ºC
fan-forced. Line an oven tray
with baking paper. Combine
breadcrumbs and parmesan
on prepared tray. Drizzle
with oil; toss to combine.
Bake for 10 minutes, stirring

occasionally, or until crumbs

are golden brown.

2 Meanwhile, cook pasta in a

large saucepan of boiling salted

water for 10 minutes or until

tender. Drain; reserving ¼ cup

of cooking liquid.

3 Heat extra oil in a large frying

pan over moderate heat. Cook

and turn prawns for 2 minutes

or until they change colour

and curl. Add garlic and chilli;

cook and stir for 30 seconds

or until fragrant.

4 Add pasta, reserved cooking

liquid, juice, zest and parsley

to prawn mixture; toss for

2 minutes or until heated and

combined. Serve sprinkled with

parmesan crumbs.

Linguine with Prawns,

Chilli & Parmesan Crumbs

SERVES 4 PREP 15 minutes COOK 15 minutes
NUTRITION 2245kJ; 27g fat (11g sat); 15g protein; 50g carbohydrate;
8g fibre a serve COST $3.50 a serve